Grandma's Tepong Pork
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1134
- Total Fat
- 84
- Saturated Fat
- 27
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 78
- Cholesterol
- 426
- Sodium
- 2251
- Total: 5 hr 10 min
- Active: 45 min
Ingredients
1/4 cup vegetable oil
One 9- to 10-pound whole pork shoulder, skin-on, bone-in
2 medium onions (291 grams, 10.3 ounces), quartered
4 cloves garlic (26 grams, .9 ounces), smashed
2-inch piece peeled ginger (40 grams, 1.4 ounces), minced (about 3 tablespoons)
10 cloves
6 whole star anise pods
3 tablespoons dark brown sugar
1 cup dark soy sauce
1 cup sherry vinegar or sherry cooking wine
6 large eggs
Directions
- Preheat the oven to 325 degrees F.
- Heat the oil in a large ovenproof pot over medium heat until shimmering. Sear the pork skin-side down until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onion, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes.
- Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot skin-side down and cover with water (about 10 cups). Bring the mixture to a boil over medium-high heat. Cover and transfer the pot to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours.
- Meanwhile, place the eggs in a medium pot and cover by 2 inches with cold water. Bring the water to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 to 5 small slits into the whites of each egg. Refrigerate the eggs until needed.
- Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and reduce by half or until thickened, about 30 minutes (you should have 4 cups of liquid left). Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs on the side.